Okra Gumbo

Method

Make a roux by heating the oil in a large heavy-bottomed pot over medium heat, then whisk in the flour until it reaches a deep chocolate-brown colour, approximately 8-10 minutes, stirring constantly. Add the onions, celery, peppers and garlic, stirring continuously until softened, about 5 minutes. Add the sausage and cook for 3 minutes to brown slightly. Pour in the stock and tomatoes with their juice, then add bay leaves, thyme, cayenne, black pepper and salt, bringing to a simmer. Add the fresh okra, cut into 1cm rounds, and simmer for 30-40 minutes until the okra is tender and the gumbo has thickened. Stir in the hot sauce and adjust seasoning to taste. Serve hot over steamed rice.